Chili Maple Lime Salmon Bowls with Forbidden Rice
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.84 out of 5 stars
(6)
Ingredients
2 servings
- 2 (6 oz) wild salmon filets
- 1 tablespoon pure maple syrup
- 1 small lime, juiced
- 1 teaspoon chili powder
- 3 cloves garlic, minced
- 1 teaspoon virgin coconut oil
- 1/2 cup uncooked black rice (also known as forbidden rice)
- 1/2 mango, diced
- 1/2 cup cooked shelled edamame
- 1/8 teaspoon salt
- To garnish: Cilantro and green onion
- Optional: Avocado slices
How would you rate this recipe?
Preparation
Step 1
First cook the rice: Add 1 cup of water with 1/2 cup of forbidden rice to a small pot and place over high heat. Bring to a boil, the reduce heat to low, cover and cook for 25 minutes. Once rice is done stir in mango, coconut oil, edamame and salt.
Step 2
While the rice cooks, preheat oven to 400 degrees F. Line a large baking sheet with parchment paper to prevent the glaze from burning. Place salmon filets 2 inches apart on parchment paper, skinside down.
Step 3
In a small bowl, whisk together maple syrup, lime juice, chili powder and garlic. Pour or generously brush the glaze over the salmon, reserving 1 tablespoon for glazing once salmon is done. Bake for 15-20 minutes or until salmon is done and flakes with a fork.
Step 4
Divide mango & rice mixture between two bowls, and add salmon on top. Garnish with green onion and cilantro if desired.
Step 5
If you time this correctly, this can easily be a 30 minute dinner from start to finish.
Step 6
Save recipe for the next time?
